Rosies New York Cheesecake Brownies Recipes

ROSIE'S NEW YORK CHEESECAKE BROWNIES

Steps:

• Preheat oven to 300 degrees.
• Lightly greas 9" pan or line with parchment paper.
• FOR THE BROWNIE.
• Melt chocolate and butter in double broiler and allow to cool.
• Beat 1 cup sugar and 3 whole eggs in mixing bowl until pale yellow for 2 minutes.
• Add flour at low speed for 5 seconds.
• Add cooled chocolate mixture at low speed and blend until mixed for 15 seconds.
• Spread batter evenly in prepared pan and place in freezer for 10 minutes.
• FOR THE CHEESECAKE;.
• Place cream cheese, 1/2 cup sugar, 1 whole egg, 1 large egg yolk and lemon juice in food processor and process until smooth, 1 minute.
• Remove pan from freezer and spoon cheesecake mixture over brownie mixture using a spatula.
• DO NOT mix the two together.
• Bake on the center rack of the oven about 1 hour and 5 to 10 minutes until top is set and center is just about level with edges.
• Cool for 30 minutes.
• Cut in pan with a sharp knife dipped in hot water before each cut.
• Refrigerate in pan covered with plastic wrap for up to two days.
• After that, layer them in airtight plastic containers for another two days in refrigerator or up to two weeks in freezer.
• Note: The butter amount was inadvertently omitted from the recipe when published. Other similiar recipes indicate the amount I posted is correct.

ROSIE'S CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.